Truth be told, these are just as good as you remember from the 7-layer magic bars of your childhood. But these are gluten-free deliciousness. Between the great indulgent taste and the probiotics and prebiotics from Truth Bars, you will surely have a happy tummy.
Condensed coconut milk
1 can coconut cream
½ cup coconut palm sugar
2 tablespoons coconut butter
½ teaspoon vanilla extract
1 cup almond flour
½ teaspoon cinnamon
½ teaspoon sea salt
3 tablespoons coconut butter melted
½ cup dark chocolate chips
3 Chocolate Peanut Butter Crunch Truth Bars
1 cup salted peanuts
½ cup unsweetened flaked coconut
In a heavy saucepan, heat the coconut cream and coconut sugar over medium heat, stirring often, until cream begins to boil. Lower heat to simmer and reduce by half, stirring often to prevent the sugar from scorching. (you may need to use a whisk to incorporate the sugar crystals around the edge of saucepan) Look for a thick creamy texture similar to sweetened condensed milk or a drippy caramel sauce, in around 30 minutes, add 2 tablespoons coconut butter and vanilla. Stir well and remove from heat. You should end up with a little over a cup of caramel-colored, sweetened coconut milk.
For the crust/bars
Preheat the oven to 350°F and line an 8x8" pan with parchment paper, then lightly grease with coconut oil.
While the coconut condensed milk is simmering, mix together the almond flour, cinnamon, salt, and coconut butter. Sprinkle crust mixture into the prepared baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.
Sprinkle the chocolate chips, chopped Truth Bar, peanuts and coconut flakes evenly over the crust. Pour the sweetened coconut milk evenly over everything. Bake for 25-30 minutes, until lightly browned.
Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares with a sharp knife and serve.
This recipe was created by Truth Bar Co-Founder and Chief Formulator Diana Stobo.